Easy Cranberry Cake
This moist cranberry cake is the perfect greeting to your morning or a pick-me-up at afternoon tea. Fresh or frozen cranberries are the star, infusing the cake with juicy pops of flavour and tartness that complement its sweet buttery crumb.
Ingredients
- 125 g all-purpose flour (if using measuring cup, learn how to measure flour correctly using the ‘fluff, sprinkle and scrape’ technique)
- 1 tsp baking powder
- ¼ tsp salt
- 150 g caster sugar
- 115 g unsalted butter softened at room temperature
- 2 eggs (use large eggs, each weighing 60-62 grams/2 - 2.25 ounces with shell)
- 1 egg yolk
- 2 tsp lemon juice
- 2 tsp lemon zest optional
- ½ tsp vanilla extract (Note: if using vanilla essence, double the quantity)
- ⅛ tsp almond extract optional
- 1 cup fresh or frozen cranberries (no need to thaw)
Instructions
- Prep: Preheat the oven to 175℃/350℉ with top and bottom heating mode. Lightly grease the base and sides of an 8.5" x 4.5"/21 x 11 cm loaf. Line with baking paper, allowing for a 1-inch/2.5 cm overhang to facilitate cake release.
- Sift all-purpose flour, baking powder and salt together into a mixing bowl.
- Using a stand mixer fitted with a paddle attachment or electric beaters, beat softened butter and sugar at medium-high speed until light and fluffy, about 5 - 7 minutes. Stop to scrape down the sides of the bowl a few times.Tip: The butter mixture needs to be beaten to a light and airy state at this stage so do not rush this step, otherwise the cake will bake up dense.
- Beat in the eggs one at a time, making sure the first is fully incorporated before adding the next. Next, beat in the extra egg yolk until well incorporated.Tip: At this stage, adding the eggs will cause the butter mixture to curdle but don't worry. Continue beating at a medium speed until the mixture smoothens out before adding the next egg.
- Add the lemon juice, lemon zest, vanilla extract and almond extract (if using) and beat until well incorporated, about 10 seconds.
- Fold the sifted flour mixture into the butter mixture in 2 lots, just enough rounds with a silicon spatula or wooden spoon to moisten the flour. Lastly, gently fold in the cranberries until well distributed throughout the cake batter.Tip: The batter will be very thick after incorporating the flour - this is OKAY. Do not be tempted to add any liquid which will interact with the flour and start producing gluten. Do your best to incorporate the cranberries - this may involve going a few rounds in the batter with a silicon spatula or spoon.
- Spoon the batter into the prepared loaf pan. Press down on the batter with the spatula to fill out the sides and corners. Level the surface. Give the pan a few firm taps on the countertop.
- Bake in the centre of the oven for 45 - 50 minutes until the cake is golden and starts to pull away from the sides of the pan. A metal skewer inserted into the centre of the cake should come out clean.
- Remove from the oven. Let the cake cool in the pan for 5 - 10 minutes. Lift the cake out of the pan with the overhang onto a wire rack. Best eaten warm on the same day while the cake's crust and edges have a bit of crispness. The crust will soften with time.To store: Allow the cake to cool completely before storing it in an airtight container. This cake keeps well at room temperature for 3 days or chill in the refrigerator for up to 5 days.
Nutrition Information:
Serving: 1g, Calories: 263kcal, Carbohydrates: 33g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 96mg, Sodium: 147mg, Potassium: 51mg, Fiber: 1g, Sugar: 19g, Vitamin A: 459IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 1mg
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